LucyDelRey Recipe Reviews (Pg. 1) - Allrecipes.com (18314433)

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Mushroom Rice

Reviewed: Jan. 6, 2013
Yummy!! Make sure that you use only long grain or extra long grain rice for this recipe. Using a short grain or glutinous rice will yield a sticky mass that is not ideal for this type of mushroom pilaf. The recipe was perfect as it is but next time, I will triple the mushrooms. The results of this dish depends on 2 factors: 1. The quality of the ingredients. I used premium long grain rice and brand name chicken broth. 2. Proper cooking of rice. DO NOT OPEN THE LID AT ALL DURING THE COOKING PROCESS!!! The ratio for rice to liquid for long grain rice on stove top is 1:2. I used a 14 ounce can of chicken broth and 1 cup of rice. I did not add the extra 2 ounces of liquid because there was enough moisture in the mushrooms to make up for that. It came out delicious!! I served this with Amy's Garlic Chicken (from this site) and sauteed spinach. This recipe makes a nice side dish to any roast meat or fish. Not only is it delicious, but easy to prepare and dairy free. Thank you!!
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Amy's Garlic Egg Chicken

Reviewed: Jan. 6, 2013
We absolutely loved this dish. I served it with Mushroom Rice (from this site) and sauteed spinach. I did use 2 egg yolks and boneless, skinless chicken filets. I only needed half the amount of bread crumbs since mine were super fine (like sand). The amount of bread crumbs needed depends on the coarseness of the bread crumbs and the size of the chicken breasts used. If you use panko crumbs, you may need a full cup. I don't think it warrants "knocking down" stars because there were too many bread crumbs. Note: Avoid the temptation of "double dipping" the chicken in the bread crumbs. I did just that on 2 of my 5 breasts and they did not "crisp up" in the oven. Although still delicious, the coating was soft. We thoroughly enjoyed this and it was a nice alternative to anything fried. It was close to the flavor of chicken Milanese without the extra calories.
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Candied Chicken Breasts

Reviewed: Oct. 9, 2012
I followed the recipe exactly and neither my husband nor I liked this dish. Fortunately, I used a Silpat to line my baking sheets and the sweet syrup melded and burned on the Silpat. After it was cooled, I was actually able to peel the burned puddles off the Silpat. I could actually crack it between my 2 hands. The sauce that did remain was cloyingly sweet and did not marry well with the other ingredients. The breading was soggy and the texture was not good at all. The only thing that saved a star (Hence, 2 stars instead of 1) was the quality of my chicken breasts which were grass fed and organic. What a complete waste of ingredients!!! This was my second failed attempt on this site. I blame the recipe and perhaps our palates and not my cooking skills.
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Peppermint Bark

Reviewed: Dec. 9, 2010
Yummy and easy to make!! It's also much cheaper than the kind made my Williams S*****!!!! Tip: Spread the melted chocolate into a diposable aluminum pan. There will be no need to grease the pan and the bark will be easy to remove by slightly bending the pan. Also, use a pizza cutter to cut when the bark is not completely cooled solid. Thank you for the great recipe idea!!
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44 users found this review helpful

Peanut Blossoms II

Reviewed: Dec. 12, 2009
Make sure that all the chocolate kisses are all unwrapped and place in a bowl in the refridgerator when assembling them. This way, they will stay intact and not melted from your warm hands. Also, use a cookie scoop when dropping these cookies so they are uniform in size. Experiment with other kiss flavors. Yummy!!
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4 users found this review helpful

Blueberry Buckle

Reviewed: Aug. 1, 2009
I wish I could give it 6 stars!!! I followed the recipe exactly except I added 1 tsp vanilla extract and substituted the 1/4 cup shortening with half stick butter (save the other half stick for the topping). I baked in a 13 x 9 inch pan and although it did not seem like enough batter, it rose beautifully (I admit I added one extra egg, so two eggs total). I did not change the quantity of any of ingredients. The only step I recommend changing is to sprinkle the blueberries on top and pat down rather than stir them in. This way, the blueberries stayed intact and the cake stayed white rather than being discolored from the berries. This is a GREAT cake base and I am sure, any fruit will work with this (ex, apples, peaches, other berries, etc)
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12 users found this review helpful

Slow Cooker Macaroni and Cheese I

Reviewed: Jul. 16, 2009
I hate to give it ONE star but this was the most unappetizing recipe on this website that I have made!!! WAY too many fat grams per serving.
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6 users found this review helpful
Photo by LucyDelRey

Polenta Fries

Reviewed: Oct. 23, 2008
The step for frying these "fries" is totally unnecessary. They can be BAKED on a noninsulated cookie sheet, lined with parchment paper. Brush will olive oil and bake at 350 degrees for 10 minutes. Turn over brush wil olive oil again and bake for another 10 minutes. Serve with marinara sauce!! This cuts calories considerably!!!
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172 users found this review helpful
Photo by LucyDelRey

Jay's Signature Pizza Crust

Reviewed: Oct. 22, 2008
Great flavor but the proportions are a bit "off". I don't know if it's a typo but maybe it should read "1 cup water". Pizza dough is often 1 part water and 3 parts flour. The yeast solution needs to foam to see whether or not the yeast activated. Also, try adding 3 tablespoons vital wheat gluten for a fluffier crust or bread flour instead of all purpose. I also used a pizza stone at the bottom rack of the oven. Overall, good recipe!!
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5 users found this review helpful

Bubble 'n' Squeak

Reviewed: Sep. 11, 2008
I think everyone is being a little tough on the poster. I have seen many variations of this recipe including those with east European origins. I think that this was created by "bare pantry items" when times were tough financially and ingredients were sparse. Like its "cousin" bubble and squeak was created as way of using up leftovers. There are many dishes that followed this concept during war times or the "Great Depression".
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8 users found this review helpful

Asian Beef Skewers

Reviewed: Aug. 16, 2008
Thanks Vivian for the great recipe!!The flavor reminded me of Korean BBQ beef ribs (Kal Bi). I followed the recipe EXACTLY however I used low sodium soy sauce and added 3 tablespoons of water to the marinade since others commented about the saltiness. It turned out perfect. I served it as an entree with Jasmine rice and grilled zucchini. I used flank steak and grilled it for about 12 minutes (well done for me) and about 8 minutes for my partner (med. rare for him). TY!!
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6 users found this review helpful

Sloppy Sams

Reviewed: Jun. 22, 2008
Thanks Marian for the wonderful recipe!The combo of ingredients rsults in a very flavorful sauce. I substitued low sodium soy sauce for the worchestershire. In the past, I have purchased "store brand" worchestershire sauce and it did NOT contain anchovies :) since I'm allergic to all seafood.
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7 users found this review helpful
Photo by LucyDelRey

Scrambled Tofu

Reviewed: Apr. 3, 2008
This recipe is very similar to mine. There are many variations to scrambled tofu. Make sure you use firm or extra firm water packed tofu and not silken. Also, only use spoonful of chopped tomatoes or salsa. This dish tastes great with toast and salsa.
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55 users found this review helpful

Peanut Noodles

Reviewed: Feb. 16, 2008
Awesome!! I fried some cubed extra firm tofu (thas was already pressed) before I added the dressing ingredients. I,too, reduced the amount of soy sauce by half. It was delicious and 100% VEGAN!!
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34 users found this review helpful
Photo by LucyDelRey

Slow Cooker Carnitas

Reviewed: Feb. 2, 2008
GREAT!! The recipe is very similar to the one that one was given to me. I add several sprigs of fresh cilantro to the broth in which the pork is simmering. Also at the end, break apart the pork into large chunks and place in a pan with some of the broth and bake at 400 degrees for 15-20 minutes or until most of the liquid has evaporated. This step gets the edges crispy and resembles the authentic style carnitas which is usually fried in lard.
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1228 users found this review helpful
Photo by LucyDelRey

Vietnamese Salad Rolls

Reviewed: Jul. 13, 2007
I used tofu instead of shrimp and mint leaves instead of basil. I used a sushi mat underneath the rice papers so that the excess water can drip below. Also I was able to roll these tighter using the mat. Also, I added some smooth natural peanut butter to the hoisin sauce and the whole meal tasted like the ones served at restaurants.
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57 users found this review helpful
Photo by LucyDelRey

Pineapple Enchiladas

Reviewed: Oct. 27, 2006
OMG… THESE WERE INCREDIBLE!! I followed the recipe exactly as written except added an 8 ounce can of plain tomato sauce to the enchilada sauce to increase the amount of the sauce and to “tone down” the spiciness. I also added the juice from the crushed pineapple as well. I dumped the canned pineapple into a colander directly over the saucepan full of sauce. I also simmered for about 30 minutes to reduce the water but retain the flavor. I used whole wheat tortillas and extra sour cream and made about 4 fat enchiladas. I recommend laying the tortillas (like pizzas) on a clean kitchen counter to evenly distribute the filling and to keep the sizes of the enchiladas consistent before rolling them and placing them in a baking dish . They will cook more evenly and the presentation will be nicer. TY Jessie for this recipe and will make regularly.
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55 users found this review helpful
Photo by LucyDelRey

Chicken Fried Chicken

Reviewed: May 13, 2006
Yum!! I followed the recipe EXACTLY except I used chicken tenders. Do NOT omit the potato flakes. I added a little more than suggested and it added SO MUCH flavor!! Here is the method I used to make the recipe a little easier. I crushed the crackers in a gallon sized ziploc freezer bag with a rolling pin. I then poured the crumbs into a flat round Tupperware container, along with the rest of the dry ingredients. Closed the lid and shook it all up. Then I used the same bag to pound my chicken tenders with a meat mallet. Then it was dip, coat, fry :) This worked like a charm and there were less dishes to wash and less to clean. I fried them in canola oil. TY Cassie!!
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7 users found this review helpful

Birthday Bones

Reviewed: May 7, 2006
I made these for my 5 pound Maltese and her friends!!! They loved them!! I used the large bone shapped cookie cutters for the larger critters and cut "bite size" kibble for my wee little fur ball since her jaw is the size of my index finger (really *smile*). SEE MY PHOTO!!! I doubled the recipe and it made a massive mount. Next time, I will roll the dough thinner since these biscuits rose higher than expected.
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28 users found this review helpful
Photo by LucyDelRey

Quick and Easy Chicken

Reviewed: Apr. 30, 2006
I used chicken tenders and served this with rice pilaf. I added a pinch of oregano as well. Although the chicken came out very tender, I thought the sauce was too tart. Next time, I may omit the lemon juice.
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2 users found this review helpful

Displaying results 1-20 (of 46) reviews
 
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